Tunisian Carrot Salad

Tunisian Carrot Salad

1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick round

3 tablespoons olive oil

2 1/4 teaspoons ground cumin

1/4 teaspoon cayenne pepper or red chili powder

1/2 cup water

3 tablespoons white wine vinegar (or just plain vinegar if that's all you have, plus a little sugar)

1/3 cup chopped fresh cilantro

Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes.
Drain well.

Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
Add carrots, then 1/2 cup water and vinegar.

Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes.

Season with salt and pepper.
Remove from heat.
Cool.
Mix in cilantro.
(Can be made 1 day ahead.
Cover and chill.
Bring to room temperature before serving.)

4 Servings